Pasta with Roasted Vegetables Fuhrman's
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Pasta, whole wheat elbows, 16 oz (remove) *Peppers, sweet, red, fresh, 2 cup, 1/2 in.pieces (remove) *Yellow Crookneck Squash, raw, 2 cup,1/2 in.pieces (remove) Butternut Squash, 1.5 cup, 1/2 in. cubes (remove) Eggplant, fresh, 1 med, 1/2 in. pieces (remove) Olive oil, 2 tbsp, divided Red Ripe Tomatoes, 2 tomatoes, diced (remove) *Basil, Fresh, .5 cup (remove) *Balsamic Vinegar, 2 tbsp (remove) Garlic, 2 clove, minced(remove)
Preheat oven 450 degrees.
Wipe a large roasting pan with a thin coating of olive oil.
Combine cut vegetables, coat with 1 tbsp olive oil in prepared pan. roast, stirring occasionally, until beginning to brown-about 25 min.
Mean while, cook pasta and drain, reserving 1/2 cup cooking liquid.
In a large serving bowl, combine pasta, roasted vegetables, tomatoes and basil.
Add remaining olive oil, vinegar, garlic.
If desired, add 1/2 cup saved pasta cooking liquid.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CTUPTON.
Wipe a large roasting pan with a thin coating of olive oil.
Combine cut vegetables, coat with 1 tbsp olive oil in prepared pan. roast, stirring occasionally, until beginning to brown-about 25 min.
Mean while, cook pasta and drain, reserving 1/2 cup cooking liquid.
In a large serving bowl, combine pasta, roasted vegetables, tomatoes and basil.
Add remaining olive oil, vinegar, garlic.
If desired, add 1/2 cup saved pasta cooking liquid.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CTUPTON.
Nutritional Info Amount Per Serving
- Calories: 352.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 29.3 mg
- Total Carbs: 70.2 g
- Dietary Fiber: 10.9 g
- Protein: 9.9 g